Chocolate-Nut Truffle Pie

Enjoy this chocolate and pecan pie baked using Pillsbury® refrigerated pie crusts.

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Servings 12

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( 16 ) Ratings

16 Ratings

5 Stars 27%

4 Stars 18%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 4 )

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ingredients 5
Prep Time 30 min
Total Time 4 hr 30 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/4: cup finely chopped pecans

12: oz semisweet baking chocolate, coarsely chopped

2 1/2: cups whipping (heavy) cream

12: pecan halves

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2 Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.
3 Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.

EXPERT TIPS

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Expert Tips

We don't recommend using chocolate chips to make this pie as they will not produce the same smooth filling as squares of baking chocolate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 17g, 17% Trans Fat 1/2g 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 105mg; 105%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 17g 17% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

spfeil

report Posted Feb. 1, 2012 3:09 PM

I made this recipe for my family and it was FANTASTIC. Instead of using baking chocolate I substituted a 12oz bag of semisweet chocolate chips which worked fine, and topped the entire pie with 1 container of cool whip. It is a very rich pie but is absolutly out of this world. You can also leave out the pecans if you wish, it's just as good without them.

lisahoopes502

report Posted Jan. 10, 2012 8:23 AM

I have made this twice in 2 weeks because it is so delicious. I am not a baker-but this is so easy to make it requires no baking skills. I had a hard time finding the baking chocolate so I used semi sweet chocolate chips and they worked fine. Make sure you let the crust cool before adding filling or it will get soggy and the filling will not harden-I learned my lesson.

Tomcat68

report Posted Jan. 8, 2012 3:20 PM

This pie is for the serious chocolate lover. Very rich, but wonderful..I substituted chopped walnuts for pecans and chopped chocolate chips for semi sweet chocolate. It was a hit at our family Christmas gathering!

melhrmny

report Posted Jan. 3, 2012 1:30 PM

So easy to make, was hit at my house.